Twenty of 40 Angus bulls were implanted
(I) five times with 36 mg of Ralgro| at average
intervals of 106 d, beginning near birth. All
bulls and their dams were on bluestem pasture
initially and, at an average age of ...

Raw milk quality is important to the
processor for many reasons, this quality can
be assessed by several different tests. Quality
tests are used to ensure that the raw milk
meets legal USDA standards as well as some
of ...

Students should be thoroughly aware of the safety issues that affect the food industry and
we should be prepared to summarize the issues in our classes. Food safety covers areas including nutrition,
chemical residues, ...

This study was to determine quality factors most closely
related to carcass grade, marbling in the rib eye muscle, and
to tenderness.
A total of 376 crossbred lambs were slaughtered over 4 years
at an approximate live ...

A group of 32 wholesale beef ribs, from cattle of known history, ranging in grade from high standard to high good, were used. A longissmus dorsi (rib eye muscle) sample was removed at the 12th rib and used to obtain color, ...

The objective of our study was to evaluate
the relationships among total iron content,
myoglobin/total iron ratio, hemoglobin/total
iron ratio, and flavor attributes in beef top sirloin, shoulder clod, and tenderloin ...

The effects of primary color (black, red,
or white) on performance and carcass characteristics
of 253 cross-bred calves were evaluated.
The only effect of color was that white
calves had lighter birth weights than ...

Sixteen beef carcass sides were either conventionally
dressed or stripped of kidney and
pelvic fat before being chilled. After 3 d of
chilling at 0 to 4 C, the tenderloins were removed
and trimmed of external fat and ...

Limited research has been conducted to assess employees' perceptions of barriers to implementing food safety practices. Focus groups were conducted with two groups of restaurant employees to identify perceived barriers ...

Marbling continues to be a major factor affecting profitability for beef producers, processors, retailers, and restaurateurs. However, feeding animals to ‘fatten’ is quite inefficient, requiring about 2.25 times more energy ...

BSE has not been found in the US* but current detection efforts provide little
assurance that it does not exist at a low level. The US has taken precautionary measures to reduce the risk of importing the disease and the ...

Prime rib is generally prepared by
cooking to low temperatures for long times
to attain the desired tenderness and
juiciness. Destruction of Salmonella spp.
in blade tenderized prime rib was examined
by following ...

A century before bovine spongiform encephalopathy, Great Britain and North America grappled with an equally maddening disease in cattle: pleuro-pneumonia. The subject of a decades-long trade dispute in the nineteenth-century ...

This study determined the sensory characteristics of ultrapasteurized (UP) lactose-free milk of different fat contents, and compared them with regular milk. Nine milk samples (six UP lactose-free and three regular) containing ...

This study was conducted to define and compare sensory characteristics of high quality Italian gelati to ice creams produced in the United States. Trained descriptive sensory panelists evaluated gelato samples in Italy, ...

Sensory characteristics were evaluated on a total of 80 loins from pigs fed diets containing glycerol, ractopamine HCl (RAC), and a combination of glycerol and RAC during the last 28 d prior to harvest. A total of 1,054 ...